Spiced Daiquiri
While a tart, green Daiquiri is an alfresco drink at heart, the versatile classic can be easily winterized for sipping by the fireplace. For our Spiced Daiquiri, we replace mild white rum with a robust aged variety, and instead of simple syrup, we use wildflower honey infused with mulling spices. The proverbial cherry on top is an aromatic garnish of a lime wedge studded with cloves. For entertaining try our Batched Spiced Daiquiri.
Spiced Daiquiri
1 lime wedge
3 whole cloves
2 oz quality aged rum
1 oz strained fresh lime juice
¾ oz spiced honey syrup (recipe follows)
1. Poke 3 even-spaced holes on lime wedge skin with a skewer or cocktail pick. Stud each hole with a clove. Set aside.
2. Place rum, lime juice and spiced honey syrup in a cocktail shaker. Fill ¾ with ice. Shake until ice cold, about 12 seconds. Strain into a chilled coupe. Garnish with prepared lime wedge.
Makes 1 drink
SPICED HONEY SYRUP
If you’ve got leftovers after a few rounds of Spiced Daiquiris, this wonderful syrup can be drizzled over pancakes, brushed on roast pork, or stirred into chai tea.
½ cup (125 mL) wildflower honey
¼ cup (60 mL) water
2 (3-inch/8-cm) cinnamon sticks, broken into smaller pieces
1 tsp (5 mL) whole allspice berries
1 tsp (5 mL) whole cloves
1. Combine honey, water and spices in a small saucepan. Place over medium heat. (Watch carefully so it doesn’t boil over.) When comes to a boil, remove from heat, cover, and let stand 2 hours.
2. Fine strain into a bowl and discard solids. Transfer to a glass jar. Cover and refrigerate up to 1 month.
Makes ¾ cup (175 mL)
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